Menus:
With Omakase you can choose to dine on elegantly prepared sushi, or wow your party guests with exotic Pacific Rim appetizers and dim sum--all in the intimate setting of your home or accommodation. Please take a moment to peruse some of our favorite menu selections:
Appetizers, Hors d'Oeuvres, and Specialties:
- Organic White Miso Soup, with tofu, scallions, and wakame seaweed.
- Edemamae (steamed and seasoned soybeans).
- Tuna Nachos, topped with spicy tuna, avocado, kiware sprouts, wasabi aioli, tobiko, and scallion.
- Asian Ceviche, featuring shrimp, snapper, octopus, and baby heirloom tomatoes. Served with homemade flour tortilla chips.
- Kanpachi Carpaccio of Japanese Amberjack, minced capers, tobiko, imported Italian Pecorino, extra virgin olive oil, Tamari, and organic arugula.
- Hawaiian Poke Salad with Ahi tuna, Wakame seaweed, Kiware sprouts, tobiko, and chilled Japanese buckwheat Soba noodles.
- Organic Mint Chicken Salad or Shrimp Springrolls, with Japanese cucumber, carrot, vermicelli, cilantro and spicy Nuoc Cham dipping sauce.
- Mixed Vegetable Tempura, of organic yam, mushroom, pepper, broccoli, and haricot vert. Served with homemade dipping sauce.
- Pork Gyoza (Japanese Potstickers), made with locally raised pork. Pan seared and steamed with homemade sesame-soy dipping sauce.
- Handmade Spicy Tuna Mondu (Korean dumplings), lightly fried, and served with sweet and spicy Kimchee Teriyaki.
- Japanese Snow Crab Rangoon, with homemade sweet and sour pepper sauce.
- Chicken and/or Beef Yakitori (grilled skewers), with sweet Teriyaki Glaze.
- Crispy Chicken Katsu Sliders, breaded with Panko and finished with spicy Korean aioli and Asian slaw.
- Japanese Kobe Sashimi of seared imported beef and homemade Asian Chimichurri.
- Homemade Ramen Noodle Soup, with smoked pork belly or chicken, in a traditional savory bone broth.
- Stir-Fried fresh Yakisoba Noodles with beef or chicken, seasonal vegetables, and traditional ginger soy wok sauce.
- Whiskey Glazed Asian Spareribs. Smoked for 4 hours and finished on the grill, for a deep caramelized flavor.
Maki-sushi (rolls):
- Tekka Maki: Tuna roll (6pc. hoso-maki).
- Negi Hamma: Yellowtail and green onion roll (6pc. hoso-maki).
- Sake Maki: Salmon and green onion roll (6pc. hoso-maki).
- Kappa Maki: Cucumber roll (6pc. hoso-maki).
- Spicy Maguro: Tuna and spicy sauce (6pc. hoso-maki).
- Spicy Hamachi: Yellowtail, green onion, and spicy sauce (6pc. hoso-maki).
- California Roll: Blue crab, cucumber, avocado, and sesame seeds (8pc. ura-maki).
- Tempura Shrimp Roll: Crispy shrimp, cucumber, avocado, spicy sauce, and sweet Unagi sauce (6pc. futo-maki).
- Spider Roll: Softshell crab, kiware sprouts, avocado, and sweet Unagi sauce (6pc. futo-maki).
- Unagi Maki: Freshwater eel, cucumber, avocado, sesame seeds, and sweet Unagi sauce (8pc. ura-maki).
- Funky Charlie: Tempura fried spicy tuna roll with green onion, avocado, and Wasabi aioli (6pc. futo-maki).
- Shinto Roll: Spicy tuna, tempura Shishito peppers, kiware sprouts, tobiko, and Ponzu sauce (6pc. futo-maki).
- Rainbow Roll: A California roll topped with tuna, yellowtail, salmon, and whitefish (8pc. ura-maki).
- Caterpillar Roll: An Unagi maki topped with avocado, tobiko, sesame seeds, and sweet Unagi sauce (8pc. ura-maki).